Smoked Salmon Candy Recipe

Ingredients:

Steps:

• In a large bowl or resealable container, combine the gin, brown sugar, salt, maple syrup, and black pepper.
• Cut the salmon into 2-ounce pieces and place in the cure, making sure the salmon is covered completely. Cover and refrigerate overnight.
• When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.
• Grease a piece of foil with nonstick spray. Place the salmon on the greased foil and sprinkle with more brown sugar.
• Transfer the foil with the salmon onto the grill grates. Close the lid and smoke the salmon until fully cooked, 3-4 hours.
• Serve hot or chilled. Enjoy!

Ingredients:

Steps:

• Rinse salmon with cold water
• On a cutting board, slice across the fish into 1 inch wide pieces
• Remove skin using a sharp knife
• Rinse fish under cold water to remove scales
• Place a layer of rub into a plastic or glass bowl.
• Place the fish onto the rub.
• Sprinkle a layer of rub onto the top of the fish pieces.
• If you need to double-stack the fish, place another layer of rub then more fish.
• Finish this layer with a layer of rub on top.
• Place a lid on the container and place in the fridge for 8-12 hours or overnight.
• Rinse the rub from the fish using cold water and lay on paper towel to drain.
• Place the salmon on a Bradley rack or similar with at least ½ inch between pieces.
• Place rack in fridge for 3-4 hours to allow the fish to dry and form a pellicle.
• Setup smoker for cooking at about 120°F (49°C)
• Place salmon pieces directly on smoker grate for 2 hours.
• Increase heat to 140°F (60°C)
• Continue to cook salmon for 2 hours
• Increase heat to 160°F (71°C)
• Continue to cook salmon until it has reached the desired dryness/texture
• Mix together ¾ cup of maple syrup with 2 TBS of Jeff’s rub to create a glaze.
• Brush the glaze on the salmon pieces every hour while they are in the smoker